Pasta With Tomatoes Squashes And Blossoms Recipes

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SPAGHETTI WITH SUMMER SQUASH AND TOMATOES



Spaghetti with Summer Squash and Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

SHAVED SQUASH AND TOMATO PASTA



Shaved Squash and Tomato Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni or other short pasta
1 clove garlic
1 small yellow squash
2 pounds assorted heirloom tomatoes, chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
1 bunch basil, leaves chopped
Freshly ground pepper
1/4 cup grated grana padano or parmesan cheese, plus more for topping
4 ounces fresh mozzarella (regular or smoked), roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and garlic and cook as the pasta label directs; reserve 1 cup of the cooking water, then drain.
  • Meanwhile, thinly slice the squash on the wide side of a box grater (or use a mandoline). Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 teaspoon salt, and pepper to taste.
  • Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, grana padano and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more grana padano.

Nutrition Facts : Calories 698 calorie, Fat 33 grams, SaturatedFat 10 grams, Cholesterol 40 milligrams, Sodium 766 milligrams, Carbohydrate 77 grams, Fiber 7 grams, Protein 25 grams

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